Brioche Loaf with Chocolate Swirl

2012-12-24
IMG_1896[1]
  • Yield : 16 slices
  • Servings : 16
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Classic brioche with a rich chocolatey swirl.  This is a great holiday bread recipe that makes a terrific cinnamon toast or can be used to make a scrumptious French toast for a breakfast treat.

Be sure to grease the bread pan very well, including the top edge of the pan so that the dough does not stick as it rises.

Ingredients

  • 1 tablespoon baker's yeast
  • 4 tablespoons white granulated sugar, divided
  • 1/2 cup 2% milk, slightly warmed
  • 5 eggs, room temperature, divided
  • 3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup semi-sweet chocolate chips, melted
  • 2 tablespoons water

Method

Step 1

Place yeast, sugar, and milk in the bowl of a large stand mixer. Let sit for 5 minutes to proof the yeast.

Step 2

Add 4 eggs and combine with batter attachment. Switch to dough attachment and add remaining sugar and flour 1 cup at a time. Add butter and mix on a medium-low speed for 5 minutes, or until dough is smooth and has a sheen to it. The dough will be quite soft.

Step 3

Remove two thirds of dough and place in a greased bowl and set aside.

Step 4

Add cocoa and melted chocolate to the remaining one third of dough and mix until blended. Dough with chocolate will be stiffer than dough without chocolate. Place chocolate dough in a second greased bowl. Cover both bowls with a wet towel and let sit at room temperature for one hour.

Step 5

Place plastic wrap snugly right over the top of the dough to keep moisture in and place in the refrigerator for a minimum of 8 hours.

Step 6

Remove chocolate dough from refrigerator and allow to sit at room temperature for 30 minutes to allow it to soften slightly. Remove plain dough from refrigerator and roll out into a 12-inch circle on a floured surface (do not allow plain dough to soften). Roll out the chocolate dough into a circle slightly smaller than the plain dough. Place chocolate dough on top of plain dough. Roll dough into a log, rounding edges to form a loaf shape.

Step 7

Place loaf in a greased 9-inch bread pan. Place a wet towel over the bread and allow to rise for 90 minutes in a warm place.

Step 8

Preheat oven to 350°F. Mix remaining egg with 2 tablespoons water and brush over the top of the dough.

Step 9

Bake brioche for 35 minutes, or until a toothpick inserted into the bread comes out clean. Allow to cool in the pan for 15-20 minutes before removing and allowing to cool on a rack.

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Nutritional Info

This information is per serving.

  • Calories

    182
  • Sodium

    23.8 mg
  • Total Fat

    8.4 g
  • Saturated Fat

    4.8 g
  • Cholesterol

    72.1 mg
  • Carbohydrates

    23 g
  • Fiber

    0.5 g
  • Sugars

    5.5 g
  • Protein

    4.8 g

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